Danish Pancakes

Originally submitted by Randi DeRoest

1 cup milk
½ cup flour
2 eggs
1 Tablespoon sugar
1 Tablespoon butter
dash of salt

Mix together and cook like a pancake.

Banana Bread

- Originally submitted by Tami Hughes

3 Ripe Bananas
1 Stick of Butter
1 Cup Sugar
1 Teas. Vanilla
2 Eggs
2 Cups Flour
1 Teas. Baking Soda

Cream bananas. Soften butter and add to bananas. Mix. Add sugar, vanilla and eggs. Cream well. Add dry ingredients. Mix until well blended. Split in 2 greased bread loaf pans. Bake at 350 degrees for 35 minutes

Cranberry Orange Muffins

- Originally submitted by Amy Carpenter

(adapted from recipezaar.com)

2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C whole fresh cranberries (if none available, use dried cranberries)
1 egg, beaten
3/4 C. sugar
3/4 C. orange juice
1/4 C. vegetable oil
1 tsp. grated orange rind (optional)

Combine dry ingredients. Stir cranberries into dry mixture. Combine wet ingredients, including sugar and orange rind. Add wet mixture to dry mixture all at once. Mix until moistened (12-15 stirs only--ovemixing increases gluten in the batter which creates a tunnel texture in the muffin).

Spoon into greased muffin cups. If desired, sprinkle with a little sugar on top. Bake at 375 degrees for 20 minutes until lightly browned. Makes 12-14 muffins.

Zucchini Blueberry Bread

INGREDIENTS:

3 eggs
1 1/2 cups sugar
1/2 cup oil
1/2 cup applesauce
1 1/2 tsp vanilla
1 tsp salt
1 cup white flour
1 cup wheat flour
1 1/4 cups fresh blueberries
2 cups grated zucchini
1 Tbsp cinnamon
1/2 tsp baking soda
1 1/2 tsp baking powder


DIRECTIONS:

Beat first four ingredients with a mixer until thick and well combined. Combine remaining dry ingredients and carefully blend into wet ingredients with a wooden spoon or spatula--do not over-mix. Fold in blueberries being careful so as not to break the berries. Pour batter into two greased bread pans or four mini loaf pans. Bake at 350 degrees for an hour (30 minutes for the smaller pans) or until a toothpick comes out clean.

CORN BREAD

- originally submitted by Kathie Rutherford

(Eileen Fahey's Recipe)

(I use half butter and half applesauce and whole wheat flour.)

Stir together:
3 eggs
1 cup margarine (melted and cooled)
1 cup sugar
1 1/2 cups milk
3/4 teaspoon baking soda
1/2 cup cornmeal
3 cups Bisquick

Bake in ungreased pan until golden brown, about 30 minutes at 450 degrees.

PUMPKIN BREAD

- Originally submitted by Kathie Rutherford

1 1/4 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 cup pumpkin
3/4 cup milk
1 3/4 cup whole wheat flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3 teaspoons baking powder
1/2 cup nuts

Put sugar, shortening, eggs and vanilla in a mixing bowl and blend. Combine pumpkin and milk. Sift dry ingredients together and add to sugar mixture alternately with pumpkin mixture. Add 1/2 cup nuts. Bake in greased and lightly floured bread pan for 45 minutes at 350 degrees.